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Asian Greens

This category includes yu choy, mizuna, tatsoi, Chinese broccoli, etc. Flavors range from bitter and peppery to slightly sweet.

For the sake of the No-List, we categorize bok choy separately.

Tatsoi (spinach mustard) has dark green spoon-shaped leaves, a soft creamy texture and a subtle flavor. Much like spinach, tatsoi is extremely versatile.

Mizuna has glossy, serrated leaves and a narrow white stalk. It’s commonly used in salad mixes for its mild, peppery flavor that’s reminiscent of arugula.

Most Asian greens are good sources of calcium and vitamins A, C and K.

Store as you would other leafy greens, wrapped in plastic in the crisper drawer of your fridge.

Some Asian greens can survive light frosts and may even grow sweeter as a result.